Monday, March 18, 2013

Smashed Potatoes

This recipe also comes from my mom - can you tell she is a good cook? :)  I used a little plain greek yogurt and light cream cheese to give these a nice, creamy texture, but with lower fat.  These are a great alternative to when you need some good mashed potatoes in your life! Enjoy!!

Smashed Potatoes
(serves 4)

1 lb (about 7) red-skinned potatoes, washed
4 oz. reduced fat cream cheese
1/8 - 1/4 c. reduced fat plain greek yogurt or reduced fat sour cream
splash of low-fat organic (or raw) milk
1 Tbsp butter (optional)
1 tsp chives
salt (to taste)

1. Wash potatoes, put in a medium saucepan or pot and cover with water (leave skins on).  Boil potatoes until fork tender (about 20 - 30 minutes). Note: you want to be able to poke a fork all the way through the potato with ease, but you don't want the potato to be falling apart.

2. When the potatoes are tender, drain the water and return the potatoes to the pot (take off the burner).  Smash the potatoes with a potato masher or a whisk.  The potatoes will still have some clumps, that is perfectly fine.

3. Add cream cheese, greek yogurt (or sour cream), chives, and butter (if using) and mix to combine.  Add a splash or two of milk, if the potatoes are too thick.  Slowly add salt, mix, and taste to your liking.  I think I ended up using about 1/2 tsp.

Enjoy!! :)

No comments:

Post a Comment